Chai-spiced Cinnamon Rolls Recipe

There's nothing quite like pulling a tray of warm, gooey cinnamon rolls out of the oven on a chilly morning—but these Chai-Spiced Cinnamon Rolls take that cozy experience to a whole new level. Swirled with rich cinnamon, cardamom, ginger, and cloves, each bite bursts with the warming flavors of your favorite chai latte, wrapped in soft, pillowy dough and finished with a creamy glaze.

this Recipe

I started making these one fall weekend when I had a craving for both cinnamon rolls and a steaming cup of chai. Combining the two felt like the ultimate indulgence—and it was. Now, they’ve become my go-to brunch recipe whenever I want to treat family or friends (or myself!) to something truly special.

Let’s dive into what makes these Chai-Spiced Cinnamon Rolls totally irresistible.

Why You'll Love This Chai-Spiced Cinnamon Rolls Recipe

Get ready to fall head-over-heels for this dreamy twist on a classic comfort food. These Chai-Spiced Cinnamon Rolls are more than just a sweet treat—they’re a full-on experience.

First of all, the flavor is unlike anything you’ve had before. The blend of chai spices—think cinnamon, cardamom, ginger, and a hint of clove—brings a warm, aromatic depth to each roll that’s both cozy and craveable. It’s like your favorite coffee shop order, baked into a soft swirl.

They're surprisingly easy to make, too. If you're intimidated by working with yeast dough, don’t be—this recipe walks you through each step. The dough is soft and forgiving, and with just one rise, it's much more weeknight-friendly than you’d expect.

Hosting brunch? These rolls are the ultimate crowd-pleaser. You can prep them the night before and just pop them in the oven the next morning. They fill your kitchen with the most amazing aroma, and everyone will swear you picked them up from a fancy bakery.

And let’s not forget the glaze. A silky vanilla glaze drizzled generously over the warm rolls seeps into the crevices, balancing the spice with just the right amount of sweetness. Trust me, you’ll want to lick the spoon.

Ready to roll up your sleeves? Let’s talk ingredients.

Ingredients Notes

The beauty of these Chai-Spiced Cinnamon Rolls lies in their balance of everyday ingredients with a few stand-out spices that truly elevate them. With a handful of pantry staples and a well-stocked spice rack, you’re well on your way to bakery-style bliss at home.

The dough is enriched and tender thanks to a combination of all-purpose flour, warm milk, sugar, yeast, and butter. I like to use whole milk for a softer texture, but 2% works just fine. Make sure your yeast is fresh and active—it should bubble and foam when added to warm milk and sugar.

The real magic happens in the filling. Along with the classic cinnamon, we’re adding cardamom, ginger, clove, and a dash of black pepper. These spices mimic the complex, earthy warmth of traditional chai. Ground cardamom is key here—it’s floral, citrusy, and unmistakably “chai.” If you only have cardamom pods, you can grind them yourself for a fresher flavor.

For the sweetener, brown sugar is the way to go. It not only sweetens the filling but also gives it a deep, caramel-like richness that pairs beautifully with the spices. Mixed with softened butter, it creates that signature gooey swirl we all love.

Don’t forget the glaze. A simple mix of powdered sugar, milk (or cream), a splash of vanilla extract, and a pinch of salt ties it all together. If you want to lean even more into the chai vibe, you could steep a chai tea bag in the milk before making the glaze—totally optional, but totally delicious.

You won’t need any fancy tools—just a mixing bowl, rolling pin, and baking dish. A stand mixer with a dough hook makes things easier, but this dough is soft enough to knead by hand if you prefer.

How To Make This Chai-Spiced Cinnamon Rolls Recipe

Making these cinnamon rolls is a satisfying process that fills your kitchen with the coziest aromas imaginable. Here’s how it all comes together, step by step.

Start by preparing the yeast dough. Warm your milk to about 110°F—warm but not hot to the touch—and stir in the sugar and active dry yeast. Let it sit for 5–10 minutes until it becomes foamy. This step is crucial to activate the yeast and ensure a good rise.

Once the yeast is activated, add in your melted butter, egg, salt, and gradually mix in the flour. If you’re using a stand mixer, let it knead the dough for 5–6 minutes until it becomes smooth and elastic. If working by hand, turn the dough out onto a floured surface and knead for about 8–10 minutes.

Next, roll out your dough into a rectangle, roughly 12x16 inches. Spread a generous layer of softened butter over the surface, all the way to the edges. Then, sprinkle your chai-spiced brown sugar mixture evenly across the top. Gently pat it into the butter so it sticks.

Now, roll it all up. Starting from the long edge, roll the dough into a tight spiral. Use a sharp knife or dental floss to slice the log into 12 even pieces. Arrange the rolls in a buttered baking dish, cover with a towel or plastic wrap, and let them rise in a warm spot for 45 minutes to an hour. They should puff up and nearly double in size.

Preheat your oven to 350°F and bake the rolls for 22–25 minutes, or until golden on top and cooked through. Keep an eye on them during the last few minutes—you want them soft and just barely browned.

While the rolls are baking, whisk together your glaze ingredients until smooth. As soon as the rolls come out of the oven, drizzle the glaze over the top. It’ll melt into all the warm nooks and crannies—absolute perfection.

From start to finish, these rolls take just under two hours, including rising time. And the payoff? A pan full of fragrant, fluffy, spice-kissed cinnamon rolls you’ll want to make again and again.

Storage Options

These cinnamon rolls are best enjoyed fresh from the oven, but they store beautifully if you have leftovers (or want to make them ahead).

At room temperature, you can keep the rolls in an airtight container for up to 2 days. Just make sure they’re completely cool before sealing them up to avoid condensation.

For longer storage, refrigerate the rolls for up to 5 days. I recommend placing a piece of parchment or wax paper between the rolls if stacking to prevent sticking.

You can also freeze them! Wrap individual rolls tightly in plastic wrap, then place them in a freezer-safe bag or container. They’ll keep for up to 2 months. To thaw, let them sit at room temperature or gently warm them in the microwave.

To reheat, microwave individual rolls for 20–30 seconds, or warm a full tray in a 300°F oven for about 10 minutes. If the glaze has soaked in, feel free to drizzle on a little extra before serving.

Variations and Substitutions

One of the things I love most about this recipe is how flexible it is. Once you’ve mastered the base, you can customize the filling, glaze, and even the dough to suit your taste or dietary needs.

Want to go even more chai-forward? Add a teaspoon of loose leaf chai tea (crushed) to the filling mix for extra depth. It adds a gentle crunch and a burst of authentic spice flavor.

If you’re dairy-free, you can easily substitute the milk with almond or oat milk and use a plant-based butter alternative. The texture remains just as soft and delicious.

For a nutty twist, sprinkle finely chopped pecans or walnuts over the filling before rolling. They add a bit of crunch that plays really well with the gooey center.

You can also switch up the glaze. Try adding a dash of maple syrup for a subtle sweetness, or go bold with a cream cheese glaze for added richness and tang.

Don’t be afraid to make it your own. The beauty of this recipe is how forgiving and adaptable it is. Every time I make it, I find a new little twist to fall in love with—and I hope you do too.

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